Easy Homemade Traditional Hunter’s Schnitzel (Healthy Weeknight & Sunday Recipe)

Hunter’s Schnitzel is the kind of dish that smells like home the moment it hits the pan. This easy Hunter’s Schnitzel recipe combines a crisp, golden schnitzel with a rich mushroom-and-herb sauce—perfect for a cozy weeknight dinner or a Sunday family meal when you want something comforting but not fussy.

Whether you call it Jägerschnitzel or Hunter’s Schnitzel, this homemade version is traditional in flavor, easy to make, and can be adapted to be healthier without losing any of the soul-warming taste.

🧂 Ingredients:

• 4 pork or veal schnitzels (about 4–6 oz / 120–170 g each) — or use boneless, skinless chicken breasts pounded thin
• Salt and freshly ground black pepper
• 1 cup (120 g) all-purpose flour (or almond flour for low-carb / gluten-free)
• 2 large eggs, beaten
• 1 cup (100 g) breadcrumbs (panko or gluten-free breadcrumbs)
• 3 tbsp olive oil or 2 tbsp butter + 1 tbsp olive oil (for frying)
• 1 tbsp butter (for sauce)
• 8 oz (225 g) cremini or button mushrooms, thinly sliced (or mixed wild mushrooms)
• 1 small onion or 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup (240 ml) low-sodium beef or chicken broth (vegetable broth for vegetarian/vegan)
• 3/4 cup (180 ml) heavy cream or 1/2 cup Greek yogurt + 1/4 cup milk for lighter option (use coconut cream for dairy-free)
• 1 tsp Dijon mustard or 1 tbsp soy sauce (adds depth)
• 1 tsp fresh thyme or 1/2 tsp dried thyme (fresh parsley for garnish)
• 1 tbsp chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)

Yields: 4 servings.

👩‍🍳 Directions:

1. Prep the meat: Lay the schnitzels between two pieces of plastic wrap and pound gently to about 1/4-inch (6 mm) thickness. Season both sides with salt and pepper. (Tip: pounding makes them tender and ensures even cooking.)
2. Set up your breading station: Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. For extra crispiness, season breadcrumbs with a pinch of salt, pepper, and a little paprika.
3. Dredge the schnitzels: Coat each schnitzel in flour, shake off excess, dip in beaten eggs, then press into breadcrumbs until fully coated. Set aside on a wire rack for 5 minutes to help crumbs adhere.
4. Heat the pan: Warm 2 tbsp olive oil + 1 tbsp butter (or 3 tbsp olive oil) in a large skillet over medium-high heat until shimmering.
5. Fry the schnitzels: Fry 2 schnitzels at a time (don’t crowd the pan) for 3–4 minutes per side, until golden brown and cooked through (internal temp 145°F / 63°C for pork with 3-minute rest; 165°F / 74°C for chicken). Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm.
6. Make the Hunter’s sauce: In the same skillet, reduce heat to medium. Add 1 tbsp butter. Sauté onions/shallots for 2–3 minutes until translucent. Add mushrooms and cook 5–7 minutes until they release their liquid and begin to brown. Add garlic and cook 30 seconds.
7. Deglaze and simmer: Pour in the broth, scraping up any browned bits from the pan. Stir in Dijon mustard (or soy sauce) and thyme. Simmer for 6–8 minutes until the liquid reduces slightly.
8. Finish the sauce: Stir in cream (or Greek yogurt + milk), simmer gently for 3–4 minutes until sauce thickens to your liking. Taste and adjust salt and pepper. (Tip: if using yogurt, off-heat stir to avoid curdling.)
9. Serve: Spoon mushroom sauce over the schnitzels, garnish with chopped parsley and a lemon wedge. Rest 2–3 minutes then serve immediately with your favorite sides.

Cooking times summary: prep 10–15 minutes, frying 6–8 minutes per batch, sauce 12–15 minutes. Total ~35–45 minutes.

💡 Tips & Variations:

• Gluten-free: Use almond flour or rice flour for dredging and gluten-free panko for crumbs. Bake breadcrumbs in a skillet with olive oil for extra crunch.
• Low-carb / Keto: Swap breadcrumbs for crushed pork rinds or almond flour mixed with grated Parmesan. Pan-fry in olive oil or ghee.
• Lighter / healthier: Bake the breaded schnitzels at 425°F (220°C) for 10–12 minutes, flipping once — brush lightly with olive oil first. Use Greek yogurt instead of cream in the sauce.
• Vegan: Use thick slices of king oyster mushrooms, aubergine, or cauliflower steaks as the “cutlet.” Batter with chickpea flour + water, coat in panko (use vegan panko), pan-fry or bake, and make the sauce with vegetable broth and coconut cream.
• Make-ahead & storage: Keep schnitzels and sauce separate. Refrigerate up to 3 days. Reheat schnitzels in a 350°F (175°C) oven for 8–10 minutes to keep crisp. Freeze schnitzels (uncooked or cooked) up to 2 months; thaw overnight in fridge. Sauce freezes well for up to 2 months—reheat gently.
• Serving ideas: Classic with buttered spaetzle, mashed potatoes, or roasted baby potatoes. For a lighter plate, serve with a crisp green salad, steamed green beans, or sautéed spinach. Add a pat of herb butter to the schnitzel for an indulgent touch.
• Crispness tip: Use a thermometer; don’t overcrowd the pan; give each schnitzel space to sizzle. For ultra-crisp crust, press the crumbs into the meat firmly before frying.

🩺 Health & Lifestyle Tie-in:
This Hunter’s Schnitzel packs a satisfying protein punch (especially with pork, veal, or chicken) and mushrooms add B vitamins and antioxidants. Swap to olive oil and Greek yogurt to reduce saturated fat and keep heart-healthy fats in your meals. Cooking at home more often—like making this easy Hunter’s Schnitzel—can help you eat better, reduce food costs, and even save on health-related expenses in the long run. Small choices in the kitchen add up both for your body and your budget.

❤️ Conclusion:
If this Hunter’s Schnitzel warms your kitchen as much as it does mine, please try it and tell me how it turned out. Snap a pic, tag me, or leave a comment — I’d love to see your homemade twist on this traditional favorite. Happy cooking and enjoy every crispy, saucy bite!

#fblifestyle

Hunter's Schnitzel

A comforting dish featuring crispy schnitzel and a rich mushroom-and-herb sauce, perfect for weeknight dinners or Sunday family meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: German

Calories: 450

Ingredients Method Notes

Ingredients

  

Schnitzel Ingredients

• 4 pieces pork or veal schnitzels (about 4–6 oz / 120–170 g each) or use boneless, skinless chicken breasts pounded thin
• 1 cup all-purpose flour (or almond flour for low-carb / gluten-free)
• 2 large eggs, beaten
• 1 cup breadcrumbs (panko or gluten-free breadcrumbs)
• 3 tbsp olive oil or 2 tbsp butter + 1 tbsp olive oil (for frying)
• 1 tbsp butter for sauce

Sauce Ingredients

• 8 oz cremini or button mushrooms, thinly sliced or mixed wild mushrooms
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup low-sodium beef or chicken broth vegetable broth for vegetarian/vegan
• 3/4 cup heavy cream or 1/2 cup Greek yogurt + 1/4 cup milk for lighter option
• 1 tsp Dijon mustard or 1 tbsp soy sauce (adds depth)
• 1 tsp fresh thyme or 1/2 tsp dried thyme (fresh parsley for garnish)
• 1 tbsp chopped fresh parsley for garnish
• 1 optional Lemon wedges for serving

Method

 

Preparation

1. Lay the schnitzels between two pieces of plastic wrap and pound gently to about 1/4-inch (6 mm) thickness. Season both sides with salt and pepper.
2. Set up your breading station: Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. For extra crispiness, season breadcrumbs with a pinch of salt, pepper, and a little paprika.
3. Coat each schnitzel in flour, shake off excess, dip in beaten eggs, then press into breadcrumbs until fully coated. Set aside on a wire rack for 5 minutes to help crumbs adhere.

Cooking

1. Warm 2 tbsp olive oil + 1 tbsp butter (or 3 tbsp olive oil) in a large skillet over medium-high heat until shimmering.
2. Fry 2 schnitzels at a time (don’t crowd the pan) for 3–4 minutes per side, until golden brown and cooked through. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm.
3. In the same skillet, reduce heat to medium. Add 1 tbsp butter. Sauté onions/shallots for 2–3 minutes until translucent. Add mushrooms and cook 5–7 minutes until they release their liquid and begin to brown. Add garlic and cook 30 seconds.
4. Pour in the broth, scraping up any browned bits from the pan. Stir in Dijon mustard (or soy sauce) and thyme. Simmer for 6–8 minutes until the liquid reduces slightly.
5. Stir in cream (or Greek yogurt + milk), simmer gently for 3–4 minutes until sauce thickens to your liking. Taste and adjust salt and pepper.
6. Spoon mushroom sauce over the schnitzels, garnish with chopped parsley and a lemon wedge. Rest for 2–3 minutes then serve immediately with your favorite sides.

Notes

Gluten-free: Use almond flour or rice flour for dredging and gluten-free panko for crumbs. Bake breadcrumbs in a skillet with olive oil for extra crunch. Low-carb/Keto: Swap breadcrumbs for crushed pork rinds or almond flour mixed with grated Parmesan. Light/Healthier: Bake schnitzels and use Greek yogurt instead of cream. Vegan: Use king oyster mushrooms or cauliflower and make the sauce with vegetable broth and coconut cream. Make-ahead: Keep schnitzels and sauce separate and refrigerate up to 3 days.